Baba Ghanouj

Preheat the oven to 350 degrees and line a baking sheet with aluminum foil.

Place the eggplant cut side down on the baking sheet. Prick all over with a fork and bake until soft and collapsed, about 20 minutes.

When cool enough to handle, scoop the eggplant pulp into a bowl and discard the skin. Add the remaining ingredients (except for the parsley if using a blender). Mash for a chunky texture, or purée in a blender for a smooth texture.

Garnish with parsley and drizzle with olive oil. Serve with warm pita bread or crackers.